This delicious roast produces a fantastic sauce that can be drizzled over the meat. Add additional cayenne if you prefer your food hotter.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs 10 mins |
| Total Time: | 2 hrs 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons butter
- ½ teaspoon cayenne pepper
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme
- ½ teaspoon ground mustard
- 2 cloves garlic, minced
- 1 (4 pound) pork loin roast
- salt and pepper to taste
- 1 tablespoon olive oil
- 2 carrot, cut into 1/2 inch pieces
- 1 red bell pepper, cut into 1/2 inch pieces
- 1 stalk celery, cut into 1/2 inch pieces
- 1 large onion, cut into 1/2-inch pieces
- 3 tablespoons all-purpose flour
- ½ cup chicken broth
Instructions
- Preheat oven to 300 degrees F (150 degrees C).
- Melt the butter in a small skillet over medium heat. Stir in the cayenne, oregano, pepper, thyme, mustard, and garlic. Cook for 1 minute. Use a paring knife to make several small incisions in the fat side of the meat. Stuff the slits with the spice mix, and rub the remaining mix over the surface of the meat. Sprinkle the roast with salt and pepper.
- Heat the olive oil in a roasting pan over medium heat. Put the roast in the pan, and surround with the carrots, red pepper, celery, and onion. Lightly salt and pepper the vegetables. Place roasting pan in preheated oven, and cook for 1 hour and 45 minutes. Increase the oven temperature to 425 degrees F, and cook for an additional 15 minutes to brown the meat. Cook until meat is 145 degrees F (63 degrees C). Remove roast from pan, and let stand 10 minutes before slicing.
- Place the roasting pan, with the pan juices, over medium heat. Whisk the flour into the hot drippings, and cook for 3 minutes. Pour in the chicken stock and cook, whisking occasionally, for 6 minutes. Strain sauce, and serve with the sliced pork roast.
Nutrition Facts
| Calories | 409 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 118 mg |
| Dietary Fiber | 2 g |
| Protein | 38 g |
| Saturated Fat | 9 g |
| Sodium | 178 mg |
| Sugars | 2 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Recipe was perfect with the exception of the time to cook. Need to cook pork with a meat thermometer only to 140~145 at the most to maintain moisture within the loin.
I made this recipe almost exactly as written. The only change I made was to cut the cayenne pepper in half. I did this after reading a number of reviews. This change virtually eliminated the heat. Next time I won’t do this. There will definitely be a next time for this recipe. The pork was moist and tender. Something if find hard to achieve. Thx for the recipe.
I added 1/2 cup of chicken broth in the pan before putting it in the oven. Otherwise, the recipe was spot on for something a little spicy.
Best pork loin ever. I added double or even triple the spices and butter.
It was fine.
Very flavorful, will make again. May even try the spice rub on chicken.
Was better than I thought. I took the veggies out at 1 hour 20 minutes. I used carrot and squash. I didn’t have garlic cloves so I used garlic salt. Turned out great!
This is the most flavourful pork loin I have ever made. I have tried dry rubs and marinades, this recipe beats them all for flavour. I am saving this recipe, I’ll bet it is good on many other cuts of pork. Maybe even poultry.
Great recipe! Made exactly as written (used a 3.5# loin w/ all fat trimmed), and my non-veg family asked for seconds on the veggies! Will be using again and again.
I added more garlic and salt and pepper per other reviews. This was so good, and I do not like a lot of pork. I will definitely make this again.
This was really good! I added a little more cayenne cause I like the heat. The pan gravy was perfect over it all, I roasted potatoes with it and used the same spices to season them as well. Yum!
Perfecto! Only swap was sweet potatoes for carrots. Thank you! It was gone before I could get a pic, sorry.
LOVED IT!!! I made in crockpot as suggested by TRose. Then browned the roast separately under the broiler. The gravy was spectacular and husband could not stop raving about it. All in all a wonderful meal that is now on my go to list. Thank you for this recipe.
I cooked it in my convection oven & it was done in 40 minutes. The flavors are great. My pork loin was not as thick. I should have realized this & cut the cooking time.
This was delicious! I will definitely make this again. I added potatoes to the veggies as well.
This is delicious and so tender. I made a couple of spice changes. With the melted butter I used: *Savory, Tony Chachere’s Creole Seasoning and 6 shakes of Pure Liquid Smoke (hickory) in lieu the mustard, thyme and oregano*I I did not use the final step with the stock and it was perfectly moist
This was easy, quick to prepare, and flavorful. Definitely going into the mist of favorites!
combined with Herb Garlic Pork Roast recipe rosemary, basil, sage, bacon. Red Onion, potatoes, carrots, celery. didn’t have bell peppers or cabbage but might have tried that too.
This recipe is perfect just the way it is. The pork is so tender and delicious. I would suggest roasting the vegetables before you put the pork in for just a little while because they were a little on the crunchy side.
I doubled the rub and tripled the veggies! Sorry, I did not get pics. It smelled soooo good that I needed it in my belly!! This is now my favorite way to make a pork tenderloin!!!
Tasted great! A little dry, I would add another 1/2 cup of water or broth next time.